In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft. Then, add 3 minced garlic cloves and continue to sauté for an additional minute until fragrant.

Next, add 1 pound of ground turkey to the pot, breaking it apart with a spatula. Cook for 7-10 minutes, stirring frequently, until the turkey is no longer pink and lightly browned. Drain any excess grease.

Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, and a dash of cayenne pepper to taste along with 1 teaspoon each of dried oregano and ground cinnamon. Season generously with salt and pepper. Stir well for about 1 minute.

Now, mix in 1 cup of pumpkin puree, 1 can each of drained Great Northern beans and Cannellini beans, and a can of diced tomatoes with juice. Stir everything together until well combined.

Pour in 4 cups of chicken broth, stirring well to combine all the ingredients. Increase the heat to bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-60 minutes, stirring occasionally.

In the last 10 minutes of cooking, add 1 cup of frozen corn to the pot. Stir it in gently and cover again, allowing the corn to heat through.

Taste your chili and adjust the seasonings if needed. Serve garnished with fresh cilantro, sour cream or Greek yogurt, cheddar cheese, and lime wedges.